Sunday, April 11, 2010
Making a real spring meal for a change: salmon, roasted asparagus, new potato salad! (I like the potato salad from Simon Hopkinson, just potatoes and scallion in a thick, mustardy vinaigrette. For "picnic" potato salad, I like the one Elaine and I had on Tangier Island - as detailed in the Hilda Crockett Inn Cookbook, which I own - which involves mayo, grated onion, chopped egg and, most important, chopped sweet pickles and their juice.) I also made some rhubarb compote, which I sweetened with maple because, ever since a maple farmer told me that as a kid his favorite snack was new rhubarb stalks dipped in maple sugar, I've fancied the flavor combination. Happy Spring!